The Most EXPENSIVE Chicken Breast EVER| Pro Chef Reacts
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- čas přidán 4. 08. 2024
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Join us as we react to Chef Guga's mind-blowing and wallet-draining chicken breast experiment! Is he a culinary madman or a genius innovator?
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NOOOO THEY GOT YOU TOOO!!!!! but hey that's cool lol
Congratulations on the sponsor!
Armadillo: it looked like a huge land shrimp without the tail, you could stuff some pork skin up it's "rear end" and make it look like a shrimp looking plate 👍
I love how the main highlights of Guga's experiments are usually not the experiments themselves but the side dishes
Pretty sure Guga's cookbooks are nothing but the "sides"
I look forward to the sides more than the main ingredient most of the time lol.
“never doubt da guga” ~ Frenchie
Frenchie's eyes always shine when it's "It's a gugaaaaa" day
I happened to rewatch yalls French Onion soup video from Cooking with Jack that was Frenchys first appearance and it was just over one year ago (like, only by a couple of days as of this videos release). Crazy how its only been a year with Frenchy on the channel and yet it feels so natural like hes been here from the start. Thanks for all of the laughs, insight, and teaching yall do and I look forward to this until you guys are done.
You know it's always a great video, when Guga is involved 👍
*Completely conceals the actual chicken* "Now that's a good looking chicken breast!" True Guga, truuuuuue
He's now part of Raid: Shadow Legends. Our boy's made it!
There is a great chicken rest recipie for "Chicken Cordon Bleu" on the CZcams channel for "Chef Jean-Pierre."
You guys might find his recipies and, more importantly, his instructions worth commenting on.
I love chef JP
Bro Guga is so fun, I love him. i bet he is so fun to hang out with.
What a feel good video this is! Perfect energy all around
Every Saturday, my sister would put a bag of chicken breasts on a baking sheet and cooking until it was dead for dinner. That was painful.
My mom made what she called abused chicken. You take chicken breadt, butterfly it. Next you use a mallet and tenderize it before placing Spinach, cream cheese, and garlic in the middle. Wrap the chicken around that before wrapping the whole thing in bacon, then you season the whole thing with lemon zest, salt, and pepper before baking at 350 degree until fully cooked. Let rest a little and enjoy. If you wish you can replace spinach with jalapeño
Guga’s rub is unique and delicious. But a word of caution… it’s pretty salty. So adding any additional salt is absolutely not necessary. I made the mistake of trying to make a Guga steak by adding his rub to the butter and basting my steak on the grill, and even though I used unsalted butter, his recipe called for 2 tbsps per stick of butter - I did 1-1/2 and it was still incredible salty. Other than that the flavor was remarkable, he’s got some nice spices in there that aren’t typically seen in BBQ rubs.
Cool learning about different oils! This video has my mouth watering too y'all, that looked awesome!! It kind of reminded me of my bacon and feta cheese stuffed chicken😊
Exactly why I like you two's reaction to the Guga himself
Sir, EVERYONE knows about 'Raid: Shadow Legends' - uncontacted tribes in the Amazon know about 'Raid: Shadow Legends'😆
Why does everyone hate chicken breasts? It may not be easy to cook right, but when you get good at it - it's a great and quite versatile dish
I feel bullied when I watch videos shaming chicken breast but that's my favorite part.
to me it’s just absolute stupidity. I can eat a pound a day. Plain is good(my butcher sells them marinated) and its also so versatile
It's because they lack the talent to make it good. Chicken is itself a pretty bland meat and requires you, the cook, to season it and make it taste great, whereas with beef you can literally cook it without seasoning and still get that beefy flavor that you know and love.
Because all the boomer cooks were taught "Breast bad" and they regurgitate it, thereby continuing to perpetuate it as a bad meat even though if it WAS a bad meat, it wouldn't be as popular as it friggin' is.
Because meat with a handle (like drumsticks) is more convenient and lets me pretend Im an apex predator.
Always a good time with a Guga reaction ❤
Frenchie's face when you say guga. It just lights up lmao
Smoking the chicken breast elevates chicken breast on its own
when are you guys going to invite guga to the SYWGF podcast?
Great content as always guys...I've been following Guga for 5 years he never disappoints. I look forward to your videos every Sunday keep up the good work guys. Cheers 🍻
Guga does it again!🤤
Always love me some Guga!❤
Secret’s in the side dish!😉
As always, I love the springboarding.❤
Guga’s chicken dishes would be excellent as sandwiches, Even the side dish would be and amazing sandwich (with/without the potato dumplings). Put them on a Dutch Crunch roll with a crunchy slaw. Maybe add a couple of slices of cheese. And you’re good to go.
I remember watching this video, i'm happy yall watched this video! :D
When frenchie said "we need to get that rub" guga sold out BUT his recipe for it is in his cookbook i know you have
Avocado oils smoke point and flavor varies just like olive oil. An unfiltered cold pressed avocado oil is going to have a strong flavor and lower smoke point.
Got me with the ad😂
Wow, landed the RAID sponsorship. You're officially a CZcamsr now.
"Jack Ferrari red" LOL!!!
This is the only way to watch a cooking channel best show ever
Happy that you guys finally got a sponsor.
oh yeah this reminds me that I need more guga's rub lol
used the last of it on a rack of baby back ribs couple weeks ago
Hey, if you feel closer to the border, I've been deep diving into ArnieTex lately. He is an adorable Mexican fellow who grew up on a rancho and lives in deep southern Texas. I think Frenchie would really like his red chilaquiles recipe; I know I did. 🤤
Cant wait to see the day you both react to Guga's bone marrow fried chicken sandwich video
For an idea of what to do with fat and chicken, I'd do a pinwheel, or a turduken that has layers of beef/pork fat in between each layer.
This way, you get the poultry absorbing the fat on each layer. Add a rub, or light sauce, and BAM!!
Bacon round the chicken is basically “hunters chicken” without the bbq sauce
Yall should react to future canoe
To chime in on the chicken discussion. The best way to prepare chicken, is to confit the whole leg.
I was thinking may be make it cordon bleu style
it's always time for a beer
Chef Tsao and Frenchie for the win on reviews.
But i want to see Tsao vs guga on steaks or Tsao vs uncle Roger on rice (later lets make more difficult its risotto or dessert rice, will Rodger remember to NOT wash the rice?). Lol❤
The black hand with a gold outline on the wall reminds me of Kamen Rider Wizard
i might perfer to omit the cilantro, and go paresely and scallions....maybe vidalia onion?
I hope both chef's reaction of Guga's new hamburger video.
Growing up my dad would cook chicken like four or five times a week just because he loved chicken. He's cooked it every which way and the best is always deep fried chicken legs double breaded for that extra crunch. He always avoided the chicken breast and as a kid I never understood why because the way he cooked it was still juicy, but then I realized it was mostly the flavor.
NO chicken is worth that much - Just give me the wagyu! 😂
I take a full bone in breast crown and cook it low and slow (275) to a little over 150F. Because it's cooked low and slow it's fully pasteurized as at 145F chicken is pasteurized in 9.8 minutes, and it's above that for much longer. I then remove the chicken from the oven and crank them temp up to 550F to brown it up.
Bacon-wrapped chicken is super-common in Sweden at least so no surprises that's good. But I'd use the chicken thigh even then.
Is that a Star Trek uniform in the back ground?
Guga has a video that he shared the recipe for that rub ..
12:42 - 😂😂😂😂
Having some type of fat wrapped around chicken breast makes sense for it to be more juicy. There is also a lot less moisture loss in the chicken breast and like they say fat is flavour. You could probably get away with using pork belly cut into strips like bacon instead of bacon. My thought process behind that is that bacon is already seasoned and smoked and can overpower the taste of the seasonings on the chicken breast.
We used it on milanesa for tortas
Id pay $50 for that side dish and a crunchy loaf of bread w butter
Here's a $1000 baked potato..... *Covers a normal potato in wagyu and fills it with wagyu too
we use chicken breast as catfish bait lol
Don't overcook your chicken. Great react guys.
There's a recipe video for guga's rub.
Frenchie Denamiel, straight up, put french onion soup on that A5 Wagyu chicken breast... Reduce the broth into a sauce for it.
Man Brian's great. But Frenchie was such a great addition to this channel. I love him
The humble chicken is all those things you said but you haven't had chicken until you've had an arrogant chicken.
Ayy I'm early this time!
Try with a 1mm slice of lardo di colonnata
Did you know Sam the cooking guy made a french onion soup burger?
1:34 that's why I like chicken breast I can experiment with different seasonings. And every now and then just simple salt and pepper. though I am a bit of a picky eater so I don't know?
Here’s the killer idea:
WAGYU ROULADEN.
I DARE YOU.
a5 wagyu with a side of chicken breast ...the guga way
spicy
God damn it, I love you guys and Guga. You guys should make a cool book.
P.s. check out banish the wrong way to make a French omelette.
Chef Micr is great for potatoes!!! I 4 minutes in Chef M then chuck it in the toaster oven/airfrier... for 2 minutes in the 300 degree area to crisp the underskin and skin!!!
More guga
That bacon wrapped one almost looks like a pastry.
Rolled chicken breast stuffed with spinach and ricotta and then you wrap them in bacon top
Raid needs to make a Frenchie hero that turns all enemies into a burger 🍔
Or peas 🙃
Only thing I want is for Guga to actaully respect chicken.
What about a chicken Kiev with Wagyu Fat, garlic and herbs
This reminds me of Chicken Cordon Bleu
Keto Cordon Bleu ala Guga
Is this chicken cooked in saffron picked by the King of Morocco?
I could understand the price if a king picked my Saffron 🤣
know what might have been cool?
Put the chicken on a bed of STUFFING, and THEN roll it with wagyu or bacon!
my mother has been murdering chicken breasts for decades. i live in abject terror of overcooked chicken
Someone should smoke a chicken with bubble hash rosin
Try to check out the chicken debate by the trash taste podcast
Fun video
C’mon you don’t like some chicken tenders?! Made right, they’re money!
my microwave is up high but it also has oven settings and can use metals in it under those settings...its high so it can vent to same place my stove does
Those who can cook do, those who can’t just talk about cooking something…😂 When are you going to make all these dishes you talk of??? We’re all still waiting!!!
That seasoning still sold out, had to look through his channel to find the recipe to make it.
I know y’all are afraid to say it because of CZcams but there’s no way you cook your chicken past 150. All you have to do is let it rest for like five minutes and that temperature will do its job. Plus you got the carryover up to 155, which does it’s job even faster heck 160 does it’s job in 30 seconds 165 just means instant and is not recommended by anyone who knows what’s up
I used to be a breast guy. Now I prefer thighs and wings. Chicken breast takes effort in terms of keeping it moist and tender and can dry pretty quickly.
"Chicken breast is not real chicken"
Me, eating chicken breast: 🙃
Might want to review your end card. 's is possessive but it looks like you need the plural (chefs). Great video though.😊
What about chicken oysters
But I love chicken breast 🥺. Especially when I roast a whole chicken, it's great with the skin on. Also the sauce, the drippings from the chicken roast make a great sauce that make the chicken breast tasty.
★🙌🏽👍🏽🙌🏽🤟🏽🙌🏽🙏🏼🙌🏽👏🏼★
Lol if you don't want to use A5 wagy! Everyone would want to use it, we can't all afford it though
Would not the potato side dish been better if they where fried?
Imagine if he did this with chicken thighs though
Theres a very popular near 400k sub channel on here by a high quality restaurant in London , @FallowLondon. It is a simple chicken dish served with a creamy sauce made with mustard, white wine and bacon. It also has a butchery tutorial at the start. Maybe one to see in future? About 9 minute video
"POV: Cooking Restaurant Quality Chicken (How To Make it at Home)"
It's a "Good Day". No. It's a "Guga Day"!!!
I've got a recipe that I make with Chicken Breasts. It's Bruschetta Stuffed Chicken (Not like the recipes you see online where they put in the raw breast and then bake it). It's the dish I get laid with, we'll put it that way. I will agree with you that Breast needs to be "Elevated" through seasonings, cooking methods, etc.
I also have to agree about the "Scares" and "Overcooking". Y'all know it. I know it. 35% of your viewers know it. The same thing goes for Bone In Pork. People see a touch of pink and lose their minds.